Description
This Homemade Cranberry Orange Cheesecake Delight combines a creamy, tangy cheesecake with a crisp graham cracker crust and a vibrant cranberry-orange topping. Perfectly balancing sweet, tart, and citrus flavors, this dessert is an elegant treat for holidays or any special occasion.
Ingredients
Scale
Crust
- 1.5 cups Graham Cracker Crumbs
- 0.5 cup Unsalted Butter, melted
- 1 pinch Salt
Filling
- 16 ounces Cream Cheese, softened
- 1 cup Granulated Sugar
- 1 cup Sour Cream
- 3 large Eggs (At room temperature)
- 1 tablespoon Vanilla Bean Paste
- 2 medium Fresh Oranges, zest and juice
Topping
- 2 cups Cranberries (Fresh or frozen)
- 0.5 cup Granulated Sugar (For topping)
- Juice of 1 orange (from the Fresh Oranges used above)
Instructions
- Preheat oven and prepare crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs with melted butter and a pinch of salt. Mix until the crumbs are evenly coated.
- Form and bake crust: Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8 minutes, then remove from the oven and let it cool.
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add sugar: Add the granulated sugar to the cream cheese and beat until well combined.
- Incorporate sour cream and flavorings: Add the sour cream, vanilla bean paste, and orange zest into the cream cheese mixture. Beat until well blended.
- Add eggs: Add the eggs one at a time, beating on low speed after each addition until just combined.
- Assemble cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- Bake cheesecake: Bake the cheesecake for 55-60 minutes, or until the edges are set but the center has a slight jiggle.
- Cool gradually: Once baked, turn off the oven and crack the oven door, allowing the cheesecake to cool gradually for about an hour.
- Refrigerate to set: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
- Prepare cranberry-orange topping: Cook cranberries, sugar, and orange juice in a saucepan over medium heat until thickened.
- Apply topping: Once the cheesecake is chilled, spread the cranberry topping evenly over the top.
- Garnish and remove pan: Garnish with additional orange zest or fresh cranberries if desired. Carefully remove the sides of the springform pan.
- Slice and serve: Slice the cheesecake using a sharp knife and serve chilled.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Use fresh or frozen cranberries for the topping; if frozen, no need to thaw before cooking.
- Allow the cheesecake to cool gradually in the oven to prevent cracking.
- Overnight chilling yields the best texture and flavor development.
- For easy slicing, dip the knife in hot water and wipe clean between slices.
- Orange zest can be adjusted to taste for more or less citrus flavor.
